Description: Crispy, golden-brown fried pork chops smothered in a rich and creamy bacon gravy—a quintessential Southern comfort food dish that’s both satisfying and flavorful. This recipe elevates the classic fried pork chop with a decadent bacon gravy, making it a family favorite for weeknight dinners or special occasions.
Ingredients:
- 4 bone-in pork chops (about 1-inch thick)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup vegetable oil (for frying)
For the Bacon Gravy:
- 4 slices bacon, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Preparation:
Step 1: Buttermilk Brine: Place the pork chops in a shallow dish. Pour the buttermilk over the pork chops, ensuring they are well coated. This step is crucial because the buttermilk acts as a tenderizer, breaking down the muscle fibers and resulting in a more succulent and juicy pork chop. The slight acidity also helps to add a subtle tang to the meat, enhancing its overall flavor. Let the pork chops marinate in the buttermilk for at least 30 minutes. For an even more flavorful and tender result, you can marinate them in the refrigerator for up to 4 hours.
Step 2: Flour Mixture: While the pork chops are marinating, prepare the flour mixture. In a separate shallow dish or a large zip-top bag, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk or shake the ingredients together thoroughly to ensure they are evenly distributed. This flour mixture will create the crispy coating for the pork chops, and the spices will infuse the meat with a delicious savory flavor.
Step 3: Heat the Oil: In a large, heavy-bottomed skillet (cast iron is ideal for even heat distribution), pour the vegetable oil. Place the skillet over medium heat and allow the oil to heat up gradually. You want the oil to be hot enough to properly fry the pork chops, but not so hot that it burns them. A good way to test the oil temperature is to flick a small amount of flour into the skillet; if it sizzles gently and browns slowly, the oil is ready.
Step 4: Dredge and Fry: Remove the pork chops from the buttermilk marinade, allowing any excess buttermilk to drip off. One at a time, dredge the pork chops in the flour mixture, making sure to coat them completely on all sides. Press the flour mixture gently onto the pork chops to ensure it adheres well. Shake off any excess flour before placing the pork chops in the hot oil. Fry the pork chops for approximately 4–5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork chops should reach 145°F (63°C). Avoid overcrowding the skillet, as this can lower the oil temperature and result in soggy, unevenly cooked pork chops. If necessary, fry the pork chops in batches.
Step 5: Rest and Drain: Once the pork chops are cooked, carefully remove them from the skillet using tongs or a slotted spoon. Place the fried pork chops on a paper towel-lined plate to drain off any excess oil. This will help to maintain their crispiness. While the pork chops are resting, you can proceed with making the bacon gravy.
Step 6: Bacon Prep: In the same skillet used to fry the pork chops (carefully remove any excess oil, leaving about 1-2 tablespoons), add the chopped bacon. Cook the bacon over medium heat, stirring occasionally, until it is crispy and rendered its fat. Remove the crispy bacon from the skillet using a slotted spoon and set it aside on a plate lined with paper towels. Reserve the bacon fat in the skillet, as it will add a delicious smoky flavor to the gravy.
Step 7: Roux Creation: Reduce the heat to medium-low. Add the butter to the skillet with the bacon fat. Once the butter is melted, sprinkle the all-purpose flour over the butter and bacon fat. Whisk the flour into the fat, constantly stirring, to create a roux. Cook the roux for about 1 minute, stirring continuously, until it is smooth and light golden brown. Be careful not to burn the roux, as this will give the gravy a bitter taste.
Step 8: Gravy Formation: Gradually whisk in the milk into the roux, whisking continuously to prevent lumps from forming. Start with a small amount of milk and whisk it in until it is completely incorporated, then add the remaining milk in a steady stream. Continue whisking until the gravy is smooth and creamy. Season the gravy with salt and black pepper to taste.
Step 9: Simmer and Thicken: Reduce the heat to low and let the gravy simmer gently, stirring occasionally, for about 5–7 minutes, or until it has thickened to your desired consistency. The gravy should be thick enough to coat the back of a spoon.
Step 10: Bacon Integration: Stir the crispy bacon back into the gravy. Taste the gravy and adjust the seasoning if necessary.
Step 11: Serve: Spoon the bacon gravy generously over the fried pork chops. Serve immediately and enjoy!
Why You Will Love This Recipe:
This Country Fried Pork Chops with Bacon Gravy recipe is a guaranteed crowd-pleaser for several reasons:
- Unmatched Flavor Combination: The savory pork chops, perfectly seasoned and crisped to golden perfection, are enhanced by the rich, smoky, and creamy bacon gravy. It’s a symphony of flavors that tantalizes the taste buds.
- Comfort Food Classic: This dish embodies the essence of comfort food, offering a sense of warmth, nostalgia, and satisfaction. It’s the kind of meal that brings people together and creates lasting memories.
- Easy to Customize: While this recipe is delicious as is, it’s also incredibly versatile. You can easily adjust the seasonings to suit your personal preferences or dietary needs. Add a pinch of red pepper flakes for a touch of heat, or use gluten-free flour for a gluten-free version.
- Perfect for Any Occasion: Whether you’re looking for a hearty weeknight dinner or a special meal to impress your guests, this Country Fried Pork Chops with Bacon Gravy recipe is a perfect choice.
Serving Suggestions:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing for fried pork chops with bacon gravy. The gravy perfectly complements the smooth texture of the potatoes.
- Green Beans: Steamed or sautéed green beans provide a fresh and vibrant contrast to the richness of the pork chops and gravy.
- Coleslaw: A refreshing coleslaw adds a tangy and crunchy element to the meal, balancing the savory flavors.
- Biscuits: Warm, fluffy biscuits are perfect for soaking up the delicious bacon gravy.
- Corn on the Cob: Grilled or boiled corn on the cob is a simple and satisfying side dish that complements the flavors of the pork chops.
Tips:
- Don’t overcrowd the pan: Fry the pork chops in batches to maintain the oil temperature and ensure even cooking.
- Use a meat thermometer: Cook the pork chops to an internal temperature of 145°F (63°C) for optimal tenderness and safety.
- Make the gravy ahead of time: The bacon gravy can be made ahead of time and reheated before serving. This can save time and reduce stress on the day of cooking.
- Adjust the seasoning to your liking: Feel free to add more or less salt, pepper, or other spices to suit your personal preferences.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information: (Note: These are approximate values and can vary based on specific ingredients and portion sizes)
Calories: Approximately 650-750 per serving Protein: Approximately 40-50 grams per serving Sodium: Approximately 800-1000 mg per serving
Conclusion:
Country Fried Pork Chops with Bacon Gravy is a dish that transcends mere sustenance; it’s a culinary hug, a taste of Southern charm, and a celebration of simple, honest ingredients transformed into something truly special. Whether you’re a seasoned cook or a kitchen novice, this recipe is approachable and rewarding, promising a delicious and memorable meal that will have everyone asking for seconds. Gather your ingredients, roll up your sleeves, and prepare to experience the comforting magic of this Southern classic.
Question and Answer Section:
Q1: Can I use boneless pork chops instead of bone-in?
A: While bone-in pork chops are recommended for their added flavor and moisture retention, you can certainly use boneless pork chops if preferred. However, keep in mind that boneless pork chops tend to cook faster and can dry out more easily. Reduce the cooking time accordingly and be sure to monitor the internal temperature closely.
Q2: Can I use a different type of milk for the gravy?
A: Whole milk is ideal for achieving a rich and creamy gravy, but you can substitute it with 2% milk or even unsweetened almond milk for a lighter option. Keep in mind that using lower-fat milk alternatives may result in a slightly thinner gravy.
Q3: What if I don’t have buttermilk?
A: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let the mixture sit for 5-10 minutes to curdle slightly before using it in the recipe.
Q4: Can I add other ingredients to the gravy?
A: Absolutely! Feel free to customize the bacon gravy by adding other ingredients such as diced onions, mushrooms, or a splash of Worcestershire sauce for extra depth of flavor.
Q5: How do I store leftovers?
A: Leftover Country Fried Pork Chops with Bacon Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork chops and gravy in a skillet over low heat or in the microwave, being careful not to overcook them.
